Home' Central Canterbury News : July 3rd 2013 Contents 14 CENTRAL CANTERBURY NEWS, JULY 3, 2013
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For cats and dogs during
June /July 2013
Please mention this ad when booking your pet in.
Normal fees apply to all additional services or procedures.
DUNSANDEL 03 325 4155
03 325 1006
812 JONES RD, ROLLESTON PH WEEKDAYS 0800 248 639
AFTER HOURS DEAN 027 623 5380 ASHLEY 027 201 3433
FROM $20 ENGINES
812 JONES RD
YS 0800 248 639
DAMAGED, BROKEN OR DEREGISTERED VEHICLES
Extra Bacon on any Sub, Wrap, or Salad
Valid till 31st July 2013 at Rolleston Subway, Rolleston Square.
Present this original voucher please. One voucher per visit.
Rolleston Shopping Centre
after sales service
For Residential & Commercial:
Swing & sliding gates
Automatic or manual
ashby AUTOMATIC GATES
2 March Place, Belfast
Phone 03 323 8031
Specialising in the processing of Cattle,
Sheep, Pigs and Venison.
Qualified Butcher, MAF Listed
Watkins Homekill Processing
Shop 3, 3 Burdons Road, Burnham
Tim Watkins phone 347 6693 or 027 231 9900
• Packing, Labelling, Freezing and small goods to your requirements.
• Dry Ageing process for flavour and tenderising of the meat
SAVE and fill your freezer with your
homegrown Beef, Pigs and Sheep
We can arrange a mobile slaughterman.
Please ring to book
Talk about it
any time with a
Free 24/7 con dential
telephone and email
366 6743 or
0800 54 33 54
Achieving the impossible
By SARAH TURPITT
It is difficult to avoid getting caught up in
the drama that surrounds reality TV coo-
king shows, and I am the first to admit
that they have spurred on an unpre-
cedented rise in the number of folks
enjoying time in the kitchen.
Like many keen bakers, I grew up
experimenting with cakes, tarts and
biscuits at home.
Through trial and error, I learned how
to make melt-in-the-mouth pastry, avoid
shrinkage, and how to get maximum rise
from my favourite recipes, but the idea of
making my own choux or puff pastry
It is to the nation's advantage that we
can now tune in on a weekly basis to
these on-screen chefs and learn how to
simplify the processes, leaving us in no
doubt that such recipes are achievable in
our own kitchens.
Chocolate Espresso Tart
Rich, dark chocolate and intense espresso
coffee make this tart a very grown up
treat. The cocoa content of the pastry
adds a really short quality, while the
just-cooked chocolate egg custard is
Pinch of salt
125g icing sugar
1G2 vanilla pod, split, seeds removed
Pre-heat the oven to 190C.
Sift the flour, cocoa, a pinch of salt
and the icing sugar into a bowl. Rub in
Beat the egg and yolk with the vanilla
seeds, and pour into a well in the centre
of the flour. Mix into a dough, then knead
on a clean surface until the pastry comes
together. Wrap and chill for 20 minutes.
Roll the pastry until it is about 2-3mm
thick and big enough to fit your tart tin.
Line the tin with the pastry and use your
thumb to trim any extra pastry from
Wrap the remaining pastry and freeze
it until you need it.
Line the pastry with baking parchment
and baking beans, and bake blind for 20
minutes. Remove the beans and bake for
a further 6 minutes. Leave to cool.
Turn the oven down to 150C.
Chocolate Espresso Custard
200ml double cream
100g milk chocolate
200g 70% dark chocolate
2 Tbsp caster sugar
Cocoa or icing sugar to dust
White chocolate to garnish
Chocolate curls or balls to garnish
Heat the cream until it is almost simmer-
ing. Slowly add it to the chocolate, mixing
carefully with a spatula.
Whisk in the eggs, caster sugar and
coffee. Pour the mixture through a sieve
into a large jug.
Fill the prepared pastry case almost to
the top with the custard. Put it in the
oven and then top up the filling as high
as you can without spilling.
Cook for 25 to 30 minutes or until the
mix is set, but wobbly. Leave to cool. Dust
with grated white chocolate, cocoa, or
icing sugar, and finish with chocolate
curls or balls.
By JESSICA WOOD BVSC
Thinking of moving overseas and want to take
the furry members of the family with you?
Exporting pets is reasonably common and is
easy with the help of your vet.
As you can imagine, there are different
requirements for different countries, and these
are always changing.
So, the best thing to do if you are
considering sending your pet overseas is to
make an appointment with your veterinarian to
discuss the current regulations.
The sooner you make the appointment the
better, as some countries require treatments
and blood tests up to six months prior to flying.
Not all countries require it, but our basic
recommendation for pets being exported is to
microchip them so that they can be clearly
identified. Ensure all vaccinations are up to
date -- some countries require certain
innoculations such as rabies or leptoguard to
be given -- and keep up regular flea control and
worming. It is also important to get a health
check done before certification, to ensure your
pet is well and fit to travel. Doing this with
plenty of time to spare means that if there are
any issues, they can hopefully be sorted out
prior to certification.
Sometimes, you also need to be able to
prove that your pet has resided in New Zealand
its whole life. Council records are often used to
show this, so keeping your pet up to date with
registration is important.
Many countries allow normal veterinarians to
certify pets for travel overseas. However, some
countries, such as Australia, only allow specially
certified vets to complete export certificates. It
is a good idea to check with your veterinary
clinic whether it has vets who are able to
certify your pet.
If you have any further questions about
travelling with pets, do not hesitate to contact
your nearest Vetlife clinic.
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